This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe  the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well  if your water has a bad aftertaste, so will your sorbet  so we recommend using bottled.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. At the shop, we don't strain  we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.

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users rating3.5/4

Very simple recipe, yielding great flavour. I added half a cup of lemon balm leaves to the blender before pureeing the berry mixture. After chilling the puree overnight I swirled in a few tablespoons of Greek yoghurt before pouring the mixture into the ice cream maker. Good stuff. BUT, one cup of sugar is far too much. I'll reduce to half a cup next time.

I cut the sugar down to 1/3 cup, put only a pinch of salt, decided to add the 12 basil leaves before blending and did not bother with the egg white. I did, however, sieve the mixture to remove most of the seeds before freezing it (I think it gives a better texture).
The results were delicious and refreshing: not too sweet, not too tart.

Just made this as written. Totally agree that the salt should be at least halved! It should serve to accentuate the sweetness but, as is, gives a slightly salty taste. Didn't mind the crumbliness of it, but am curious as to whether straining would have made it smoother.

Just delicious - but next time - I will halve the salt -
To shorten the time - I cooled the syrup in the pot in a bucket of ice and I cooled the berry mixture in the freezer for less than 1/2 hour and then processed. I almost didn't put in the egg - so glad I did - yummy!

OMG!!! Delicious!! I only used 1/2 of the sugar and did not cool it prior to putting in a food processor. I strained the mixture and let it 'set' for about an hour. 30 minutes in the ice cream maker (refreezable bowl kind) and it was PERFECT!!!! Might not have needed ANY sugar at all it was sooooo good!!!!!!

Judging from the other reviews, I must have bollixed this up somehow. I let the sorbet cool in the fridge overnight, and it turned into a gelatinous mass. I whisked before putting in the ice cream maker to beak up the mass, but it still didn't freeze quite right. Maybe the egg white would help that. But the taste was off, too. Next time I have 6 cups of fresh blueberries, I'll stick with muffins and pancakes.

This sorbet had a great flavor. The texture, for me, was a tad on the icy side. Not too bad, but would have liked it to be a little bit smoother. Perhaps if I strained the mixture (I chose not to), it might have frozen more smoothly.

Fantastic. I added
a cup of chardonnay
to it, which gave it
a nice tang. I
don't have an ice
cream churn, so I
put it in the
freezer and stirred
it about once an
hour, and just added
the beaten egg white
on the last stir. A
friend remarked,
"Why doesn't
everything taste
like this?!"
I also saved the
strained-out solids,
which I will be
adding to blueberry
muffins.